Strawberry Tiger Bread


Working Method
  • Mixing Spiral: 5mins 1st speed, 5mins 2nd speed.
  • Dough temperature: 25-26℃
  • Bulk fermentation: 60mins
  • Scale: 60g
  • Intermediate proof: 30mins
  • Make up: Fill in Vivafil Strawberry 10g, filling 25g and spread tiger topping on top.
  • Final fermentation: 60mins at 28℃,80% RH
  • Oven temperature: 230℃ with steam
  • Baking time: 16mins


Mix well all ingredients.


Mix well all ingredients.


Complexity level:  

O-tentic Durum is a convenient solution for creating breads with a distinct taste of yesteryear deliciousness, characterized by a Mediterranean taste profile.

Cremyvit is a range of deliciously smooth and creamy custard cream mixes that take only moments to prepare by just adding water. It creates a creamy yet delicious fusion of bread.